Lemon Tartlets No. 2

Ingredients

• the juice and grated rind of two lemons
• two cupfuls of sugar
• two eggs
• the crumbs of sponge cake

Method

1. 1

   Mix well together and beat it all together until smooth; put into twelve patty-pans lined with puff paste and bake until the crust is done.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 217. The excerpt below is the record exactly as published.

LEMON TARTLETS. No. 1. Put a quart of milk into a saucepan over the fire. When it comes to the boiling point put into it the following mixture : Into a bowl put a heaping tablespoonful of fiour, half a cupful of sugar and a pinch of salt. Stir this all together thoroughly ; then add the beaten yolks of six eggs ; stir this one way into the boiling milk until cooked to a thick cream j remove from the fire and stir into it the grated rind and juice of one large lemon. Have ready baked and hot some puff paste tart shells. Fill them 21 322 PASTRY, PIES AND TARTS. with the CHstard and cover each with a meringue made of the whites of the eggs, sweetened with four tablespoonfuls of sugar. Put into the oven and bake a light straw color. lEMON TARTIETS. No. 2. Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake

Cook this with the app: pantry check, scaling, and the assistant.